Ingredients for 4 people

800g monkfish tail

100g mild chorizo, thinly sliced

1 leek

1/2 tablespoon butter

salt and pepper

1 orange

Melt the leeks in butter: heat the butter in a frying pan, then add the leeks. Season with salt and pepper and simmer over a low heat for 5 minutes. Remove from heat and leave to cool. Assemble the dish: spread the leeks over one of the monkfish fillets, then cover with the second fillet, arranging it head to tail. Arrange the chorizo slices on top of the fish so that they overlap like scales.

Tips

Orange zest and juice add a touch of freshness and pep.

Serve this fish with a light red wine, such as a pinot noir.

Carole Chaine

When she’s not at the Lycée Aline Mayrisch, which she runs, Carole Chaine loves to entertain family and friends, for whom she prepares magnificent tables. A fine cook, she also prepares delicious dishes that are both refined and gourmet.

This article was written in  for the  magazine, published on 23 October. The content is produced exclusively for the magazine. It is published on the website as a contribution to the complete Paperjam archive. .

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